Gluten-Free Scallion Pancakes (Cong You Bing - Soy-Free)

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 0.5 cup Tapioca Starch
• 1 cup Hot Water
• 0.25 cup Cold Water
• 1 bunch Scallions
• 2 tbsp Sesame Oil
• 1 tsp Salt
• 2 tbsp Avocado Oil

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Gluten-Free All-Purpose Flour and the 0.5 cup of Tapioca Starch.
2. 2Gradually add the 1 cup of Hot Water to the dry ingredients, stirring with a spoon until a shaggy dough forms. Add the 0.25 cup of Cold Water and knead the dough by hand in the bowl for 3-5 minutes until it becomes smooth.
3. 3Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 20 minutes; this allows the gluten-free flours to hydrate fully and makes the dough easier to work with. While the dough rests, finely chop the 1 bunch of Scallions.
4. 4Transfer the rested dough to a clean work surface and divide it into 4 equal portions. Take one dough portion and, using a rolling pin, roll it into a thin circle, approximately 8-9 inches (20-23 cm) in diameter.
5. 5Brush the entire surface of the rolled dough with 0.5 tablespoon of the 2 tablespoons of Sesame Oil, then sprinkle evenly with 0.25 teaspoon of the 1 teaspoon of Salt and one-quarter of the chopped Scallions.
6. 6Roll the circle of dough tightly from one edge to the other, creating a log. Coil this log into a spiral shape, then gently flatten the spiral with your palm or a rolling pin into a pancake about 6 inches (15 cm) in diameter and 1/4 inch (0.6 cm) thick.
7. 7Repeat steps 4, 5, and 6 for the remaining 3 dough portions, setting the shaped pancakes aside on a clean surface.
8. 8Heat a 10-inch or 12-inch skillet over medium heat (approximately 300-350°F / 150-175°C) for 2 minutes. Add 0.5 tablespoon of the 2 tablespoons of Avocado Oil to the hot skillet, ensuring it coats the bottom, then place one or two pancakes in the skillet without overlapping.
9. 9Cook each pancake for 4-5 minutes per side, or until it is golden brown and crispy on both sides. Remove the cooked pancakes from the skillet and repeat with the remaining 1.5 tablespoons of Avocado Oil and pancakes, adding 0.5 tablespoon of oil for each subsequent batch.

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